Shanghai chicken wings with ginger-chile dipping sauce and bok choy slaw

Paleo, Gluten Free, Dairy Free, Low Calorie

2 Servings, 540 Calories/Serving

35 – 45 Minutes

Is there anything chicken wings can’t do? Seriously, we like them at dinner, as a party appetizer, or a bar snack. We’ve tried them with a fair number of global flavor combinations, and they’re all good. Here, Chef Justine roasts the wings with a light dusting of baking powder, which helps crisp the skins. The dipping sauce is equally delicious with or without the fiery sambal oelek, depending on your mood.


  • 1¼ pounds chicken wings
  • 1 tablespoon baking powder
  • 1 tablespoon black sesame seeds
  • Fresh ginger
  • Peeled fresh garlic
  • Dipping sauce base (fish sauce - rice vinegar - maple syrup)
  • 2 teaspoons sambal oelek (optional)
  • 1 to 2 heads baby bok choy
  • 1 carrot
  • 1 lime
  • Fresh cilantro
  • Slaw dressing base (rice vinegar - sesame oil - gluten-free tamari)



Cook the chicken wings

Heat the oven to 475°F.
  • Pat the chicken wings dry with a paper towel.
Lightly oil a baking rack. Line a sheet pan with foil and set the rack on the prepared sheet pan. In a bowl or resealable plastic bag, combine the chicken wings and baking powder, season generously with salt and pepper, and toss to coat.
Spread the chicken wings in an even layer and roast in the oven, turning once halfway through, until the skin is crisp and lightly browned and the meat is cooked through, 35 to 40 minutes.
While the chicken wings roast, prepare the rest of the meal.


Toast the black sesame seeds

In a pan over medium heat, toast the black sesame seeds, stirring often, until fragrant, 2 to 3 minutes. Transfer to a plate to cool.


Make the dipping sauce

  • Grate or peel and finely chop the ginger.
  • Finely chop enough garlic to measure 1 teaspoon.
  • Zest and juice the lime.
In a small bowl, combine the dipping sauce base with the ginger, garlic, half the lime juice, and as much sambal oelek as you like. Season to taste with salt.


Prep the slaw and the cilantro garnish

  • Trim the root ends from the bok choy; thinly slice the stalks and leaves.
  • Using a peeler, shave the carrot into long, thin ribbons.
  • Coarsely chop the cilantro.
In a medium bowl, combine the slaw dressing base with the lime zest and remaining juice and season with salt. Stir to blend. Add the bok choy, carrots, and black sesame seeds and toss to coat.



Transfer the chicken wings to individual plates. Sprinkle with the cilantro and serve with the dipping sauce and the slaw on the side.
Chef's Tip—make your own dipping sauce base
2 teaspoons fish sauce
2 tablespoons rice vinegar
1 tablespoon maple syrup

In a small bowl, stir the ingredients until fully combined.

Chef's Tip—make your own slaw dressing base
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon soy sauce
In a small bowl, stir the ingredients until fully combined.

Nutrition per serving: Calories: 540, Protein: 34 g, Total Fat: 34 g, Monounsaturated Fat: 13 g, Polyunsaturated Fat: 8.5 g, Saturated Fat: 8 g, Cholesterol: 120 mg, Carbohydrates: 29 g, Fiber: 6 g, Added Sugar (Maple Syup): 6 g, Sodium: 0 mg

Contains: fish, soy

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